Recipes
Avgolemono Soup with Quinoa
A classic Mediterranean dish, that varies slightly from region to region, Avgolemono is traditionally made with rice or Orzo but this version using quinoa adds extra protein and texture.
Serves
4
Prep Time
5 min
Cook Time
20 min
Ingredients
- 6 cups (1.5 L) sodium-reduced chicken broth
- ⅓ cup (75 mL) quinoa
- 4 eggs
- ¼ cup (60 mL) lemon juice
- Salt and pepper, to taste
- 2 tbsp (30 mL) finely chopped fresh parsley
- 2 tbsp (30 mL) grated Parmesan cheese
Instructions
- Step 1
Pour broth into large saucepan set over high heat; bring to boil. Add quinoa and cook until barely tender, about 7 minutes.
- Step 2
Reduce heat to medium-low. Whisk eggs with lemon juice until frothy. Ladle about 1 cup (250 mL) hot broth into egg mixture. Whisk mixture back into simmering saucepan.
- Step 3
Cook, stirring, until soup is slightly thickened, 1 to 2 minutes. Season with salt and pepper, if desired. Garnish each serving with parsley and Parmesan.
Tips
Tip: Substitute quinoa for orzo or rice.
Nutrition Facts
Per (11/4 cups / 300 mL per serving) serving | |
---|---|
Calories | 175 |
Fat | 6 g |
Saturated Fat | 2 g |
Trans Fat | 0 g |
Carbohydrate | 14 g |
Fibre | 1 g |
Sugars | 2 g |
Protein | 14 g |
Sodium | 677 mg |